The marinade for the goat's cheese compliments the green beans and walnuts so well! Pick through the green beans for the little thin ones for this recipe. Adapted from the Good Cooking cookbook by Jill Dupleix.
- 10 ounces goat cheese (in log form)
- 1 1⁄4 lbs thin green beans
- 1 cup walnut halves
- sea salt
- fresh ground black pepper
- 7 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- 2 shallots, finely sliced
- 2 small garlic cloves, crushed
- 1 teaspoon dried thyme
- 1 teaspoon coriander seed, cracked
- 1 teaspoon fennel seed
- To marinate goat cheese:.
- Cut the cheese into thick slices and arrange in a single layer on a plate. Combine the olive and walnut oils, shallots, garlic, thyme, and coriander and fennel seeds, then pour over the cheese. Cover with plastic wrap, set aside till serving.
- Trim green beans. Bring water to simmer in a saucepan and cook green beans about 5 minutes, then drain.
- Toast the walnut halves in a hot dry pan until fragrant.
- Turn on broiler.
- Drain off a little marinade from the cheese and toss the beans in it, adding sea salt and pepper to taste. Arrange the green beans on large serving plates.
- Gently lift the cheese slices onto a sheet of foil and place under the broiler until just melted, about 2 minutes. Place on top of beans. Spoon the remaining marinade over and sprinkle the toasted walnuts on top. Serve and enjoy!